KEBF PRELIM REVIEWER
INTRODUCTION TO CULINARY ARTS
FIRST RESTAURANT
Mousieur Boulanger
- Opened the first known restaurant in 1765.
- There was no soup maker’s guild so he
decided to offer
- flavored soups (from sheep’s feet) called
restaurants, derived from the French word
“restaurer” (to restore or fortify).
- There is no data on his works other known
him as M. Boulanger and others says that his
name is not his it could be referring to his job
for boulanger mean Baker in French
HISTORY OF CULINARY
Marie Antoine Careme (1783- 1833)
• A chef to royalty throughout Europe, known
as Chef to Kings
• He work in the kitchen of King Napoleon, King
Alexander I of Russia, Prince of Wurttenberg
to name of few.
• Became Maitre chef at Carlton House in
London where he set standards for chefs
throughout Great Britain and began a system
of organization and Founder of Haute Cuisine
or Grande Cuisine
• Haute cuisine is characterized by dozen of
courses which is elaborately prepared, well
sauce, and garnished.
• He introduces the basic, or mother, sauces
(also known as leading sauces); compound
sauces; classical garnishes; and standard
terminology for recipes.
• Design the chef’s uniform, most kitchen tools
and utensils, and formulation of roux and
many major sauces.
• His books contain the first real systematic
account of cooking principles, recipes, and
menu making.
• He was one of the primary reasons cooking of
the middle Ages was brought into the modern
era.
Georges August Escoffier (1846-1935)
• The Father of the 20th century cooking.
• Georges Auguste Escoffier is a chef at some
of Europe’s finest hotels, which includes the
Ritz in Paris and the Savoy in London, he
refined Grande cuisine by modifying many of
Carême’s recipes and classifications.
• In particular, Escoffier simplified Carême’s
complex system of sauces to the five basic
sauces (espagnole, béchamel, velouté,
hollandaise, and tomato) and their
compounds
• He developed Classical Cuisine which is
sometimes called cuisine classique, or Classic
Cuisine it is a refinement and simplified
version of Haute Cuisine.
• His achievement was the reorganization of
the kitchen. The organization divided the
kitchen into departments or stations based on
the kinds of food produced. A station chef was
placed in charge of each department.
KITCHEN BRIGADE
- a system of staffing inside the kitchen so that
each worker is assigned a set of specific
tasks.
THE CHEF
• This is the person in charge of the kitchen. In
large establishment, this person has the title
“EXECUTIVE CHEF”.
• He is responsible for all aspect of food
production, including menu planning,
purchasing, coasting, work schedules, hiring
and training.
CHEF DE CUISINE
• For large establishment with many
departments such as formal dining, casual
dining, catering department or if it has several
units in different location, each kitchen may
have a chef de cuisine who reports to the
Executive Chef.
GRILLARDIN
 • - is the grill cook. He's responsible for all
grilled foods, as well as preparing and searing
meats that are going to be roasted.
GARDE MANGER
• handles cold food, salads, and dressing.
PATISSIER
• handles pastries and desserts.
TOURNANT
• -replaces the station head.
ABOYEUR
- accepts orders from waiter and passed to
cooks on lines. In other restaurants, this
position is taken by the Sous chef.
SOUS CHEF
• This person is directly in charge of production
and works as the assistant to the executive
chef or chef de cuisine. The sous chef takes
command of the production since the
executive chef may require more time
planning things in the office.
SAUCIER
• -Prepares sauces and stews and sautés food
to order.
POISSONIER
• -Prepares fish dishes.
ENTREMETIER
• -Prepares vegetables, soups, starches, and
eggs.
ROTISSEUR
• -roast and braise meat.
TERMINOLOGIES
• Culinary art is the art of cooking. Art in the
word culinary arts, means the science of food.
• Culinary Artists are skilled person in preparing
meals that are pleasing to the palate and to
the eye of customer. Increasingly they are
required to have knowledge of the science of
food and an understanding of diet and
nutrition. They work primarily in restaurants,
fast food chain store franchises, delicatessens,
hospitals, and other institutions. Kitchen
conditions vary depending on the type of
business, restaurant, nursing home etc.
• Culinary - The word "culinary" is defined as
something related to, or connected with
preparation of food or cooking
• Cuisine – means “kitchen.”
• Cook – domestic term is Chef (French)
• Cooking – the transfer of heat energy to food.
• Cookery – the art, practice, or work of
cooking.
• Classic Cuisine – is the refinement of the
French grand cuisine (Haute cuisine means
high-end) exploration of culinary principles
and techniques, emphasizes the refine
preparation and presentation of superb
ingredients. 
• Nouvelle Cuisine – means modern
cuisine/new cooking, movement away from
classical cuisine towards a lighter cuisine
based on natural flavors and simple
preparation.
• National Cuisine – the characteristic cuisine of
a nation.
• Regional Cuisine – set of recipes based upon
local ingredients, traditions and practices
within a geographical area of a certain
country.
• Ethnic Cuisine – cuisine of a group of people
having a common cultural heritage as
opposed to the cuisine of a group of people
bound together by geography or political
factors.
• Palatability - is the hedonic reward provided
by foods or fluids that are agreeable to the
"palate” (taste buds).
• Food is any substance consumed to provide
nutritional support for the body. It is
usually of plant or animal origin, and contains
essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or
minerals.
• A chef is a person who cooks professionally. In
a professional kitchen setting, the term is
used only for the one person in charge of
 everyone else in the kitchen, the executive
chef.
• "Chef" (from Latin caput) is the abbreviated
form of the French phrase chef de cuisine,
the "chief" or "head" of a kitchen.
Basic Culinary Techniques and Principles
Mise en Place
The Arts of Seasoning and Flavoring
- Is a French phrase that literally means “setting
in place”
Vitamins and Minerals
- Are nutrients that provide no calories when
consumed but they are important for
regulating bodily functions
- Vitamins – are substances essential in small
amounts in maintaining growth.
- Minerals – are elements or compounds that
are specific needs such as building bones and
teeth.
 Seasoning

Components of Cooking ◦ Are ingredients that enhance existing

flavors of the food without
Nutrients
significantly changing them
- are substances that provided energy,
 Flavorings
promoted growth or generally regulate
processes and maintain your body. ◦ Are ingredients that adds new flavor
to a food thus changing or modify the
Fats
original flavor.
- Provide energy and structure to cells.
 Pepper
- Produced by animals and some plants
especially nuts and grains.  Nutmeg
- Oils are liquid fats – Unsaturated fats.
- Butter and shortening are solids – Saturated  Lemon Juice
Fats  MSG or monosodium glutamate
Carbohydrates  Fish sauce, soy sauce and wine
- Commonly called carbs.
Types of Cooking
- Primary source of energy
- Found mostly in plants and small amounts in  Moist-Heat Cooking
fish or in meat.
◦ Is cooking using water in the form of
- Three categories are: sugars, starch, and
steam or a heated liquid.
fibers.
- Important functions in cooking ◦ Steaming
- Caramelization
- Gelatinization ◦ Boiling

Proteins ◦ Simmering

- Provide structure to cells and regulate the ◦ Poaching

functions of body. ◦ Braising
- Present in all animal products and found in
some plants like nuts and grains. ◦ Stewing
- Main concern: coagulation – stiffening of
 Dry-Heat Cooking – involves cooking without
proteins when heated.
water, with or without fat.
- Types of Connective tissues
- Collagen ◦ Sautéing
- Elastin
- By product: gelatin – jellylike substance that ◦ Pan Frying
results when bones and connective tissues are ◦ Deep Frying
cooked.
 ◦ Baking ◦ cut into thin, match-like strips.

◦ Roasting  Mash

◦ Barbeque ◦ to press food from small pieces into

pulp with an up and down or beating
◦ Grilling
action of a fork.
◦ Griddling
 Marinate
◦ Broiling
◦ an appareil* used before cooking to
flavor and moisten foods.

FOOD PREPARATION AND COOKING ◦ appareil is a prepared mixture of

TERMINOLOGIES ingredients used alone or as an
ingredient in another preparation.
 Beat
 Mince
◦ make a mixture smooth and light by
lifting it repeatedly. ◦ to chop into very small pieces

 Blend  Peel

◦ to mix two or more ingredients until ◦ to remove the skin from a food item
one ingredient cannot be
 Puree
distinguished from the other.
◦ to process food by mashing, straining,
 Chop
or chopping it very finely in order to
◦ cut into small of roughly the same make it smooth paste.
size.
 Slice
 Cream
◦ cut across into flat pieces.
◦ a mixing method for batter cakes in
 Stir
which the sugar and fat are beaten
together until they are light and fluffy ◦ mix the ingredients in a bowl by
before other ingredients are added. circular movement of the spoon.
 Dice  Toss
◦ cut into pieces of uniform sizes and ◦ mix lightly by lifting the ingredients
shapes, first lengthwise then for salad with a spoon and fork or
crosswise to make cubes. with two forks.
 Dredge  Whip
◦ coat solid food with dry ingredients ◦ to beat an item, such as cream and
such as flour, breadcrumbs egg whites with a wire whisk to
incorporate air.
 Fold
COOKING TERMS
◦ to gently combine ingredients
(especially foams) so as not to release  Bake
trapped air bubbles.
◦ to cook food by surrounding it with
 Grate dry heat, as in an oven
◦ cut into fine pieces by rubbing against  Baste
a grater.
◦ moisten food during cooking with pan
 Julienne drippings, sauce or other liquid.
 Blanch  Poach

◦ to cook an item briefly in boiling ◦ to cook gently in simmering liquid

water or hot fat before finishing or that is 160° - 185°F / 70° - 82°C
storing
 Reduce

◦ to decrease the volume of liquid by

simmering or boiling; used to provide
a thicker consistency and /or
 Boil
concentrated flavor.
◦ a cooking method in which items are
 Roast
immersed in liquid at or above the
boiling point (212°F / 100°C) ◦ to cook in an oven or on a spit over a
fire
 Braise
 Sauté
◦ cooking method in which the main
item, usually is seared in fat, then ◦ to cook quickly in small amount of fat
simmered in stock or another liquid in in a pan
a covered vessel.
 Scald
 Barbecue
◦ to heat liquid, usually milk or cream,
◦ to cook food by grilling it over a wood and just below the boiling point
or charcoal fire
 Simmer
 Broil
◦ to maintain the temperature of a
◦ to cook by means of radiant heat liquid just below boiling point (185° -
source placed above the food. 200°F / 82° - 85°C)
 Caramelization  Steam

◦ the process of browning sugar in the ◦ a cooking method in which items are
presence of heat cooked in a vapor both created by
boiling water or other liquid.
 Clarification
 Stew
◦ the process of removing solid
impurities from a liquid ◦ a cooking method nearly identical to
braising but generally involving
 Deep-fry
smaller pieces of meat and hence a
◦ to cook food by immersion in hot fat shorter cooking time.

 Deglaze  Stir-frying

◦ to used liquid such as wine, water or ◦ a cooking method similar to sautéing

stock to dissolve food particles and in which items are cooked over very
/or caramelized drippings left in a pan high heat, using little fat.
after roasting or sautéing.
FOOD COSTING
 Fry
- INGREDIENTS
◦ to cook in hot fat without cover - QUANTITY
- UNIT COST
 Pan-fry - TOTAL COST
◦ a cooking method in which items are - RAW FOOD COST
cooked in deep fat in a skilled - BUFFER
- COST/ PORTION
ABBREVIATIONS

 Teaspoon = t or tsp

 Tablespoon = T or tbsp

 Fluid ounce = fl oz

 Cup = c or C

 Pint = pt

 Quart = qt

 Gallon = gal

 Pound = lb

 Milliliter = ml

 Liter = L

 Milligram = mg

 Gram = g

 Kilogram = kg
Cooking
WEIGHTS AND MEASUREMENTS EQUIVALENTS
• Cooking is generally understood to be the
 1t = 5g = 5ml transfer of heat into food items to render
 1T = 3t = 15g = 15ml these more palatable, easier digestible and
overall speaking, to improve their
 1C = 16T = 240g = 240ml = 1/2pt = 8oz bacteriological and tasteful aspects.
 1pt = 2C = 480g = 480ml = 16oz PURPOSE OF COOKING

 1qt = 2pts =4C = 960ml = 960g • To make its maximum nutritive value available
in palatable form
 1gal = 4qts =8pts = 16C = 3.8L = 3,840ml
• To develop enhance or alter its flavor.
 1lb = approx. 450g
• To improve it digestibility
 1oz = 30g = 30ml
• To increase its palatability by improving its
 1Kg = 1,000g = 2.2lbs color, texture, or flavor
 1L = 1,000ml • To destroy pathogenic organisms and
injurious substances which may be found in
 1 cup APF = 120 gms
raw food.
 1 PC EGG = 50 gms ( 20 gms yolk, 30 gms
How is food evaluated? SENSORY EVALUATION OF
white)
THE TONGUE

- Cooked foods are evaluated by Individuals

who study food, and its characteristics
(palatability factors) is a Gourmet – a
connoisseur in food or a person who has deep
knowledge of food and drink.). Gourmet food
is called to food that takes extra care to make
or acquire.
 • Palatability Factors -Smell, appearance,
texture, color, and taste
How are foods cooked? HEAT TRANSFER
• In order for food to be cooked, heat must be
transferred from a heat source (such as a gas
flame or an electric element) to and through
the food.
Heat is transferred in three ways:
- Conduction - Heat conducted by fire, hot
plate, griddle plate, pot/pan, or grill.
- Convection - Heat conducted by hot air, dry
and wet steam, water, and oil, as in a steamer
or convection oven.
- Radiation - Heat conducted by infrared heat
or microwaves, as in a broiler, salamander, or
microwave oven.
METHODS OF COOKING
- The different methods of cooking can be
grouped according to the way heat is
applied to food. Two methods are commonly
identified as using Moist Heat Cooking
(heat is transferred by water, -based liquid or
steam) and Dry Heat Cooking (heat is
transferred by air, radiation, fat or metal).
Dry heat cooking method has 2 kinds Dry Heat
Method Using Fat (use of oil in cooking) and
Dry Heat Method Without Fat (use of hot air
in cooking).
Classification of Cooking Mediums
• Air,
• Water
• Steam
• Fat
• combination of one or more of these
mediums.
SOME COOKING TERMINOLOGIES
ALDENTE:
- Italian term used to describe pasta that is
cooked until it offers a slight resistance to the
bite.
BAKE: 
- To cook by dry heat, usually in the oven.
BARBECUE: 
- Usually used generally to refer to grilling done
outdoors or over an open charcoal or wood
fire. More specifically, barbecue refers to
long, slow direct- heat cooking, including
liberal basting with a barbecue sauce.
BASTE:
- To moisten foods during cooking with pan
drippings or special sauce to add flavor and
prevent drying.
BATTER:
- A mixture containing flour and liquid, thin
enough to pour.
BAKE:
- To cook by dry heat, usually in an oven
BEAT:
- To mix rapidly in order to make a mixture
smooth and light by incorporating as much air
as possible.
BLANCH: 
- To immerse in rapidly boiling water and allow
to cook slightly.
BLEND: 
- To incorporate two or more ingredients
thoroughly.
BOIL:
- To heat a liquid until bubbles break
continually on the surface.
CARAMELIZE:
- To heat sugar in order to turn it brown and
give it a special taste.
CHOP: 
- To cut solids into pieces with a sharp knife or
other chopping device.
CREAM:
 - To soften a fat, especially butter, by beating it
at room temperature. Butter and sugar are
often creamed together, making a smooth,
soft paste.
DEGLAZE:
- To dissolve the thin glaze of juices and brown
bits on the surface of a pan in which food has
been fried, sauteed or roasted. To do this, add
liquid and stir and scrape over high heat,
thereby adding flavor to the liquid for use as a
sauce.
DICE:
- To cut food in small cubes of uniform size and
shape
DISSOLVE:
- To cause a dry substance to pass into solution
in a liquid.
DRIZZLE: 
- To sprinkle drops of liquid lightly over food in
a casual manner.
DUST: 
- To sprinkle food with dry ingredients. Use a
strainer or a jar with a perforated cover, or try
the good, old-fashioned way of shaking things
together in a paper bag.
FILLET:  MARINATE:
- As a verb, to remove the bones from meat or
fish. A fillet (or filet) is the piece of flesh after
it has been boned.
FLAKE:
- To break lightly into small pieces.
FLAMBE':
- To flame foods by dousing in some form of
potable alcohol and setting alight.
FRICASSEE:
- To cook by braising; usually applied to fowl or
rabbit.
FRY: 
- To cook in hot fat. To cook in a fat is called
pan-frying or sauteing; to cook in a one-to-
two inch layer of hot fat is called shallow-fat
frying; to cook in a deep layer of hot fat is
called deep-fat frying.
GARNISH:
- To decorate a dish both to enhance its
appearance and to provide a flavorful foil.
Parsley, lemon slices, raw vegetables,
chopped chives, and other herbs are all forms
of garnishes.
GLAZE:
- To cook with a thin sugar syrup cooked to
crack stage; mixture may be thickened
slightly. Also, to cover with a thin, glossy icing.
GRATE: 
- To rub on a grater that separates the food in
various sizes of bits or shreds.
GRILL: 
- To cook on a grill over intense heat.
KNEAD:
- To work and press dough with the palms of
the hands or mechanically, to develop the
gluten in the flour.
LUKEWARM: 
- Neither cool nor warm; approximately body
temperature
 
- To flavor and moisturize pieces of meat,
poultry, seafood or vegetable by soaking them
in or brushing them with a liquid mixture of
seasonings known as a marinade. Dry
marinade mixtures composed of salt, pepper,
herbs or spices may also be rubbed into meat,
poultry or seafood.
MINCE:
- To cut or chop food into extremely small
pieces.
PAN-FRY: 
- To cook in small amounts of fat.
PARBOIL:
- To boil until partially cooked; to blanch.
Usually this procedure is followed by final
cooking in a seasoned sauce.
PARE:  - To remove impurities, whether scum or fat,
from the surface of a liquid during cooking,
- To remove the outermost skin of a fruit or
thereby resulting in a clear, cleaner-tasting
vegetable.
final produce.
PEEL: 
STEAM: 
- To remove the peels from vegetables or fruits.
- To cook in steam in a pressure cooker, deep
well cooker, double boiler, or a steamer made
by fitting a rack in a kettle with a tight cover. A
small amount of boiling water is used, more
PICKLE: water being added during steaming process, if
necessary.
- To preserve meats, vegetables, and fruits in
brine. STERILIZE: 

PINCH:  - To destroy micro organisms by boiling, dry

heat, or steam.
- A pinch is the trifling amount you can hold
between your thumb and forefinger. STEW:

POACH:  - To simmer slowly in a small amount of liquid

for a long time.
- To cook very gently in hot liquid kept just
below the boiling point. STIR:

PUREE:  - To mix ingredients with a circular motion until

well blended or of uniform consistency.
- To mash foods until perfectly smooth by
hand, by rubbing through a sieve or food mill, TOSS: 
or by whirling in a blender or food processor. - To combine ingredients with a lifting motion.
SAUTE:  WHIP: 
- To cook and/or brown food in a small amount - To beat rapidly to incorporate air and produce
of hot fat. expansion, as in heavy cream or egg whites.
SCALD:  COOKING MEDIUMS: AIR AND HEAT AS COOKING
- To bring to a temperature just below the MEDIUMS
boiling point. • Broiling- cooking over or under source of
SEAR: direct heat such as coals, gas burner,
or glowing electric unit.
- To brown very quickly by intense heat. This
method increases shrinkage but develops • Roasting- cooking inside on a spit before an
flavor and improves appearance. open an open fire or by covering with hot
coals. Nowadays, the term is used
SIFT: synonymously with baking in meat
- To put one or more dry ingredients through a cookery.
sieve or sifter. • Baking- is cooking in an oven, whereby,
SIMMER: convection currents aid in heating the air and
equalizing the oven temperature.
- To cook slowly in liquid over low heat at a
temperature of about 180°. The surface of the WATER AS A COOKING MEDIUM
liquid should be barely moving, broken from • Boiling- cooking in water at boiling point.
time to time by slowly rising bubbles. Water is heated to reach 212 degrees F (100
SKIM:  degrees C). Incomplete boiling is
called parboiling.
 • Simmering- cooking in a bath of water
somewhat below the boiling point, 180 to 210
degrees F (82-99 degrees C).

• Stewing- is simmering or boiling in water

enough to cover the ingredient.

• Poaching- water is heated to a temperature of

160 to 180 degrees F.

STEAM AS A COOKING MEDIUM

• Steaming- refers to cooking in steam

arising from added water.

• Waterless Cooking- cooking with steam

formed from the water originally present in
the food.

• Pressure Cooking- cooking with steam

under pressure; since the heat of
vaporization does not escape, the
temperature rises steadily to a high
point

FAT AS A COOKING MEDIUM

• Sautéing- cooking in a lightly greased pan

allowing the product to be turned over
of “flipped” for complete cooking.

• Deep-fat Frying- cooking in an amount of fat

sufficient for immersion of the food.
Temperature requires for frying is
385 degrees F or 196 degrees C.

• Pan frying- cooking with a little amount of fat

in a pan.

• Searing- Brown meat quickly on all sides at

high temperature to
develop flavor and improve its
appearance

COMBINATION OF COOKING MEDIUMS

• Braising- represents a combination of

sautéing and subsequent cooking in a
covered utensil.

• Fricasseeing- almost similar to braising.

• Pot Roasting- term commonly used

when large piece of meat is cooked by
the preceding methods.